Name: Sunomono Japanese Cucumber Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 2 medium Japanese cucumbers (or Persian cucumbers), thinly sliced; 1 teaspoon salt; 1/4 cup rice vinegar; 1 1/2 tablespoons granulated sugar; 1 teaspoon soy sauce; 1 teaspoon toasted sesame oil; 1 tablespoon toasted sesame seeds; 1 small wakame seaweed, dried, rehydrated and drained

Sunomono Japanese Cucumber Salad Recipe tastes crisp, tangy, lightly sweet, and super refreshing, like a cool breeze in a bowl. It works perfectly for busy home cooks who want a fast side dish in under 15 minutes from start to finish. I used to make this after long restaurant shifts, standing at my counter in socked feet, snacking straight from the mixing bowl.

Why Sunomono Japanese Cucumber Salad Recipe Is Worth It

This simple Japanese cucumber salad delivers huge flavor with very little effort. You slice cucumbers, whisk a quick vinegar dressing, toss, and chill. The result tastes bright, crunchy, and slightly sweet, with a gentle hit of umami from soy sauce or tamari.

You can pair sunomono with almost any main dish, from teriyaki chicken to grilled salmon or tofu. It works as a light appetizer, a side dish, or a palate cleanser between richer bites. Once you taste it cold from the fridge, you might start making double batches.

“This Sunomono Japanese Cucumber Salad Recipe tastes restaurant-level fresh, takes minutes to prepare, and disappears from the table every single time. ★★★★★”

Ingredients You Need

Cucumbers

2 Japanese cucumbers or Persian cucumbers
- These stay crisp and have tiny seeds.
- Use English cucumbers in a pinch; peel some of the skin and scrape out large seeds.

Salt

1 teaspoon fine sea salt
- You use this to draw out water from the cucumbers and season them.
- Avoid iodized table salt because it can taste harsh.

Sunomono dressing

3 tablespoons rice vinegar
- Use unseasoned rice vinegar so you control the sugar and salt.
- If you only have seasoned rice vinegar, cut the sugar in half and taste as you go.
1 to 1½ tablespoons sugar
- Start with 1 tablespoon, then adjust to your preferred sweetness.
- Use honey or agave if you avoid refined sugar, but start with less and taste.
1 teaspoon soy sauce
- Use low sodium soy sauce if you watch salt.
- Use tamari or coconut aminos for a gluten free option.
½ teaspoon toasted sesame oil
- A little goes a long way and adds nutty depth.
- Skip it if you avoid sesame; the salad still tastes bright and clean.
1 to 2 tablespoons water
- This softens the acidity and keeps the flavor balanced.

Toppings

1 tablespoon toasted sesame seeds
- White, black, or a mix all work.
- Toast raw seeds in a dry skillet over low heat until fragrant.
Optional: 1 to 2 tablespoons thinly sliced red onion or scallions
Optional: 1 tablespoon wakame seaweed, rehydrated and squeezed dry
Optional: A pinch of red pepper flakes or shichimi togarashi for heat

Equipment

Sharp chef’s knife or mandoline slicer
Cutting board
Medium mixing bowl
Small bowl or jar for dressing
Fine mesh strainer or colander
Measuring spoons and measuring cup
Chopsticks or tongs for tossing

Quick Tips & substitutions

Slice cucumbers very thin, about 1/8 inch, for the best texture and flavor absorption.
Salt the cucumbers and let them sit 10 minutes, then squeeze gently to remove extra water so the salad stays crisp.
Use unseasoned rice vinegar so you control sweetness and salt; adjust sugar to taste.
Swap soy sauce with tamari or coconut aminos if you need a gluten free option.
Use English cucumbers if you cannot find Japanese or Persian; peel some skin and remove large seeds.
Add a small splash of mirin instead of some sugar if you want a more traditional Japanese flavor.
Chill the salad at least 10 minutes before serving so the flavors meld.
Taste right before serving and adjust with a pinch of salt, a splash of vinegar, or a tiny bit of sugar.

How to Make Sunomono Japanese Cucumber Salad Recipe

Step 1: Prep and slice the cucumbers

Wash the cucumbers and pat them dry. Trim off the ends. Slice them into very thin rounds, about 1/8 inch thick, with a sharp knife or mandoline.

Place the cucumber slices in a medium bowl. Sprinkle the salt evenly over the cucumbers. Toss with your hands so every slice gets a bit of salt.

Step 2: Draw out moisture

Let the salted cucumbers sit at room temperature for about 10 minutes. The salt pulls out excess water and seasons the slices. Stir once or twice so the salt distributes evenly.

After 10 minutes, transfer the cucumbers to a fine mesh strainer or colander. Gently squeeze or press with your hands to remove as much liquid as you can without crushing the slices. Set the drained cucumbers back into the bowl.

Step 3: Mix the sunomono dressing

In a small bowl or jar, add rice vinegar, sugar, soy sauce, toasted sesame oil, and 1 tablespoon water. Whisk or shake until the sugar dissolves completely. Taste the dressing.

Adjust the flavor to your liking. Add a bit more sugar if you want more sweetness, or a splash more vinegar if you like extra tang. Add the second tablespoon of water if the dressing tastes too strong.

Step 4: Toss cucumbers with dressing

Pour the dressing over the drained cucumbers. Toss gently with chopsticks, tongs, or clean hands until every slice gets coated. Add sesame seeds and any optional add ins like wakame or sliced onion.

Toss again and taste a cucumber slice. Adjust seasoning with a tiny pinch of salt, a few extra sesame seeds, or a bit more vinegar if needed. Keep the cucumbers submerged in as much dressing as possible so they stay flavorful.

Step 5: Chill and serve

Cover the bowl and place it in the fridge for at least 10 to 15 minutes. This short chill time helps the cucumbers soak up the dressing and taste extra refreshing. You can chill them longer if you prefer a colder salad.

Right before serving, give the salad a quick toss. Sprinkle a few extra sesame seeds on top for a nice finish. Serve the Sunomono Japanese Cucumber Salad Recipe cold as a side dish or light snack.

Recipe Variations

Gluten free: Use tamari or certified gluten free soy sauce and check your rice vinegar label.
Vegan: Use sugar, agave, or maple syrup and avoid honey; everything else already fits a vegan diet.
Low carb / keto: Use a low carb sweetener like erythritol or monk fruit instead of sugar and reduce the amount slightly.
Spicy sunomono: Add a pinch of red pepper flakes, sliced fresh chili, or shichimi togarashi.
Seaweed sunomono: Add rehydrated wakame for extra minerals and a restaurant style touch.
Protein boost: Top with chilled shrimp, crab sticks, or marinated tofu cubes for a light meal.
Extra crunchy: Add thin slices of radish or carrot for color and texture.
Citrus twist: Add a teaspoon of yuzu juice or fresh lime juice for a brighter flavor.

Ways to Serve Sunomono Japanese Cucumber Salad Recipe

Serve as a starter before sushi, rice bowls, or grilled fish.
Pack in bento boxes alongside rice, pickles, and protein.
Spoon over cold noodles like somen or soba for a refreshing lunch.
Pair with miso soup and steamed rice for a simple, light meal.
Offer as a side dish at summer cookouts next to grilled chicken or tofu.
Snack straight from the fridge when you want something crunchy and light.

Storage Success

Store leftover Sunomono Japanese Cucumber Salad Recipe in an airtight container in the fridge. The cucumbers taste best within 24 hours, while they still stay very crisp. They still taste good for up to 2 days, but they soften more as they sit in the vinegar.

Stir the salad before serving again so the dressing redistributes. Taste and refresh the flavor with a tiny splash of rice vinegar or a pinch of sesame seeds if it needs a little lift. Keep the salad cold at all times and avoid leaving it out at room temperature for long periods.